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Photo of Smoky tuna & chickpea pan-fry by WW

Smoky tuna & chickpea pan-fry

0
Points® value
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
Jazz up tuna fish with smoked paprika for a light but filling Moroccan-inspired dish

Ingredients

Calorie controlled cooking spray

4 spray(s)

Red onion

1 small, sliced into thin wedges

Yellow pepper

1 medium, chopped

Chickpeas, cooked

1 can(s), large, drained, drained and rinsed

Paprika

2 teaspoon(s), level, smoked paprika

Spinach

200 g, baby leaves

Lemon Juice, Fresh

1 tablespoon(s)

Lemon

1 medium, wedges to serve

Tuna in spring water, drained

300 g, flaked

Instructions

  1. Mist a large, nonstick frying pan with cooking spray and place over a high heat. Cook the onion and pepper, stirring, for 6 minutes or until lightly charred and just tender. Reduce the heat to medium.
  2. Add the chickpeas and paprika and cook, stirring, for 2 minutes or until heated through. Stir in the spinach and lemon juice and cook, stirring, for 2 minutes or until the spinach has just wilted. Then add the tuna and gently toss to combine. Divide between 4 bowls and serve with the lemon wedges.

Notes

This dish works well served in 4 x 60g wholemeal pittas.

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